Greek Roasted Potatoes and Whipped Feta (2024)

I’m the type of person who would rather have two (or four, or more..!) starters than a single main any day of the week, which is why I am always going to have a special place in my recipe repertoire for small plates. Like this Greek roasted potatoes and whipped feta small plate recipe.

I posted this recipe on my social accounts last week on a bit of a whim.

I had some whipped feta to use up after making some pesto tofu kebabs earlier in the week and thought lemony, herby-roasted potatoes would be a great pairing.

Turns out I was right – and over 3 million people agreed! This viral Greek potatoes and whipped feta recipe is everything it looks like it will be. (I’ve also since made this sun-dried tomato pesto potatoes with basil whipped feta which was also a massive hit!).

Packed with flavour.

Insane textures.

Mouth wateringly good.

And incredibly moreish.

Small plates might technically be designed to be shared with friends in the middle of the table, but I absolutely will not judge you if you make this and eat it all to yourself (I’ll hold my hands up, that’s exactly what I did!).

For a more classic roast potato, try my ultimate roast potato recipe! You might also like these Crushed Pesto Potatoes.

What You’ll Need

This is a relatively simple recipe with just two components: the potatoes, and the sauce. Equipment-wise, you’ll need:

• A blender for making the whipped feta. I use my NutriBullet and it works great.
• A baking tray for the potatoes.
• A small bowl for mixing the lemon and honey potato drizzle.

Aside from spoons and a lemon zester, that’s about it!

Oh, and a hearty appetite…

Greek Roasted Potatoes

For this recipe, I parboiled the potatoes for about 10 minutes until just about soft and tender. After draining them, I put a lid over the pan and gave them a really good shake.

This fluffs the potatoes up to give you that extra crispy goodness!

Once fluffed up, tip the potatoes into a baking tray that you’ve already pre-heated with some oil (again, helps the crispiness factor), and toss over your oregano, thyme, salt, and pepper mix.

Add your lemon wedges and garlic (unpeeled – the garlic will overcook and go crispy if you peel it, whereas it will steam within the skin for super soft, fragrant garlic) and roast for 20 minutes before removing the lemon and garlic, then roasting for a further 20 – 25 minutes.

Toss the potatoes in your finely diced garlic – removed from the skins – and lemon – rind and all! – mixed with oil, honey, and chilli flakes. Do not skip this step – it takes the potatoes from simple roasted potato goodness to oh-my-god give me more levels of heaven.

Whipped feta

I first made whipped feta when I was re-creating a vegetarian version of Pinch of Yum’s harissa meatballs served with hummus and whipped feta. It was instant love.

Now, it’s a regular in my treasure trove of sauces and offers an insanely good dip for a variety of uses. I love to use it for:

• Small plate dipping, like this!
• A snack plate with roasted chickpeas, pitta chips, and veg
• In wraps or gyros

I add Greek yoghurt to the whipped feta to give it added creaminess and to neutralize the saltiness of the feta.

For this recipe, you’ll ideally want to be working with a high-quality feta (make sure it’s suitable for vegetarians) and good quality extra virgin olive oil.

It really does make a big difference.

The lemon lifts the sauce and pairs perfectly with the feta.

If you are plant-based or dairy-free, I’ve also made the exact same recipe with vegan feta and soy yoghurt. I would just add a little more pepper and lemon juice as the vegan feta doesn’t have quite the same punch as regular feta!

How to Serve

I served my Greek roasted potatoes and whipped feta with fresh chopped parsley and another squeeze of lemon juice.

Plate up the whipped feta on one side of your plate, and heap up the potatoes on the other.

This is an amazing small plate to share amongst others with friends, to eat as a side dish at a dinner party, or even just for an indulgent, delicious lunch!

FAQs

Will a different cheese work if I don’t like feta?

Honestly, I’m not sure what cheese would work if you don’t like feta. You could try goat cheese but I’m not sure how it would turn out.

Can I make this recipe vegan?

Yes! Use maple syrup instead of honey, and vegan feta and soy yoghurt for the whipped feta!

Is lemon rind safe to eat?

Yes, lemon rind is safe to eat and actually has even been found to be good for you! Ideally, you’ll use unwaxed, organic lemons.

Why don’t we peel the garlic?

Roasting peeled garlic cloves will result in somewhat dried-out, crispy garlic cloves. Still delicious, but not what we want for the lemon honey chilli drizzle! So, roast with skins on and then simply pop the garlic out of their skins after removing them from the oven.

More potato goodness:

• Copycat Five Guys Cajun Fries Recipe
• Dirty Fries
• Crispy Potato Tacos Recipe

I also think this recipe could be good served alongside baba ganoush, some crispy chickpeas, and a fresh green herby salad.

Yield: 2 - 3 portions

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

My viral Greek roasted potatoes and whipped feta small plate recipe!

Ingredients

• 3 large baking potatoes cut into even chunks
• 1 lemon
• 4 cloves of garlic
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp chilli or red pepper flakes

Whipped feta

• 60g Greek yoghurt
• 100g feta cheese
• 2 tbsp extra virgin olive oil
• 1 lemon, juice and zest
• Salt and pepper

Instructions

1. Parboil the potatoes for 10 minutes and preheat your oven to 220 degrees C, adding a baking tray with 2 tbsp olive oil into the oven.
2. Drain the potatoes and shake well to fluff them up, then carefully tip into the hot baking tray and sprinkle over the oregano, thyme, salt, and pepper and stir to coat the potatoes fully.
3. Nestle your quartered lemon and garlic cloves (unpeeled) into the potatoes and pop in the oven for 20 minutes.
4. Remove the lemon and garlic from the tray and then put the potatoes back in the oven for another 25 minutes.
5. Squeeze the garlic out of their skins (this should be very easy!) and then finely dice the lemon (including the rind) and garlic into almost a paste.
6. Add into a bowl with the remaining oil, honey, and chilli flakes and stir.
7. Take the potatoes out of the oven and coat them in the lemon/honey mixture.

Whipped feta

1. Add the feta, yoghurt, oil, lemon zest and juice, and seasoning to a blender and blitz into a smooth and creamy sauce.
2. Spread the whipped feta sauce over half your small plate, and top with any remaining honey mixture.
3. Add the potatoes to your plate and top with freshly chopped parsley and enjoy!

Notes

Store separately in the fridge for up to 3 days. Eat hot or cold!

Recommended Products

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• 

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• Nutribullet Blender

Did you make this recipe?

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